Lamb chops with garlic

Traditional recipes for lamb, and other meats like as a kid, always had a special role in the highlands and mountains of the ancient Kingdom of Murcia.In the Northwest region, and in the lands near the provinces of Albacete, Almeria, Granada and Jaén is where herds of sheep were and are more numerous.In addition, the sheep is one of segureña sheep breeds more valued for the quality of its meat. Segureña called because it originated in the Jaen Sierra de Segura and Segura River riparian lands. It also has the Brand Food Quality Assurance of the Region of Murcia.The lamb chops with garlic cabañil are a very tasty dish and high nutritional value. In fact, it is very rich in protein, saturated fats and minerals. It is usually eaten in mountain areas and gives the body the calories needed to face the cold winter.Ingredients for four people1 kg. crochet chops and loin of lamb (preferably suckling)1 kg. potatoes, cut a little thicker than for tortillasA head of garlic peeled and crushed in a mortar50 gr. white wine vinegarHalf a teaspoon of sugar200 gr. olive oil1/4 liter of waterBlack pepperSaltMethod of preparationStep 1: Fry the potatoes in the panIn a frying pan half olive oil, cut the potatoes into small cubes (which will trim the meat) and poured into the pan. Fry over low heat as if it were made a potato omelette.Step 2: Fry the lamb chops in the panIn a second pan is poured the remaining olive oil. When it is already very hot, fry the lamb chops, which fry over high heat to golden brown.Step 3: Preparation of garlic cabañilIn the mortar crush the garlic heads. Then add vinegar and water, mixing everything and putting half in the pan where you fried potatoes and half in the pan where you fried the chops.Step 4: Add the garlic to the potatoes and cabañil meatPartition a pinch of sugar (half teaspoon) in both pans. In addition, season the chops and potatoes with salt and pepper. For ten minutes fry over low heat, shaking the pan so that the mixture is perfect.Table and accompanying presentationThe lamb chops are served cabañil garlic potatoes with the lot, in one source. As is usual in the meat dishes are accompanied with red wine. Especially recommended are the famous wines of the land, of any of the three designations of origin (Bullas, Jumilla and Yecla).Also accompanies this meal with bread, olives items, fried green peppers in vinegar or horns.Variants diningThe presence of the lamb in the kitchen segureño Southeast longstanding Spanish. For centuries presided over the celebrations of Christians, Muslims and Jews. The gastronomic legacy includes numerous lamb stews, pot roasts and that proliferate throughout the Region of Murcia.Highlights include: the heads of lamb roasted in the oven, stuffed lamb loin, lamb segureño with almonds, roast leg (or shoulder) of lamb with potatoes and lamb shank in sauce. In short, they are all tough courses that follow presiding family gatherings and collective celebrations.A variant is almost identical to the lamb chops with garlic cabañil kid. The cooking is exactly the same, and both types of meat are very similar. Also added to the potatoes calls kid pile.A similar dish, but more like huertanas areas of irrigation, is the rabbit with garlic cabañil. To cook gets to re-burn olive oil in skillet. Then fry the slices of bread, to which is added a generous splash of vinegar to remove them from the pan.In a pan of oil and fry the rabbit sauce, which has been previously chopped. In eight mortar chop garlic cloves, parsley, fried bread slices soaked in vinegar and liver of the animal.This is poured into the pan. Season with pepper and salt. Boil until the optimum cooking. The sauce should be somewhat thick. Finally, rabbit with garlic cabañil may be accompanied by fries and served hot.